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Saturday, March 17, 2012

Cream of Cauliflower Soup

The two vegetables my kids will never turn down are broccoli and cauliflower. In fact one of them is sure to be on our dinner plates every night of the week (well, maybe not pizza nights!).

Usually, we just steam cauliflower or occassionally roast it. Until I tried this recipe I had not made cauliflower soup. But I will be putting this on our menu more often! I even liked it before added the bechamel sauce so you could leave it out if you want to make it even healthier! Personally, I like the creaminess that the sauce adds.

CauliflowerWhen you buy cauliflower, make sure you pick one that is creamy white, whose head is tight and one in which the bud clusters are not separated. Cauliflower with dark spots should be passed by, as well as those in which small flowers appear.

Store uncooked cauliflower in the refrigerator preferably in a paper plastic bag. It should remain fresh for to a week.

Did you know?Cauliflower, a cruciferous vegetable which means it is in the same plant family as broccoli, kale, cabbage and collards.

Cauliflower is an excellent source of:

vitamin C,

vitamin K, and

folate.

It is also a very good source of vitamin B5, potassium, and fiber. Additionally, it is a good source of protein, phosphorus, magnesium, vitamin B1, vitamin B2, vitamin B3, and iron.

What a lovely soup! I am new to your blog, so I took some time to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary